Chicken curry and rice

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 180 g chicken
• 1/2 cup rice
• 1/2 onion
• 1/2 cup tomato sauce
• 1/4 cup cream
• 1 tsp curry powder
• 1 tsp olive oil

Method

1. Cook rice15–18 min · Low heat, covered

   Rinse rice and simmer in water by packet directions. Dice onion and cut chicken into even pieces.

2. Build curry7–8 min · Medium heat

   Soften onion, stir in curry powder for 30 seconds, then add chicken and turn until lightly browned.

3. Simmer12–15 min · Low heat

   Add tomato sauce and cream. Simmer gently until chicken reaches 74°C (165°F); serve with rice.